Nourishing Roast Chicken and Broccoli Bowls

Ingredients

Cooks in:Ready in 30min        Serves:4

• ½ cup brown rice
• ½ cup quinoa
• Half head broccoli, quite finely chopped
• 1 tin lentils, drained
• ¼ red onion, finely chopped or sliced
• ½ cup raisins or chopped dates
• 2 Tbsp each of chopped fresh mint and parsley
• 1/3 cup toasted sunflower seeds, almonds or hazelnuts, roughly chopped
• 50g crumbled feta cheese or goat cheese
• You will also need 2 cups shredded rotisserie chicken

Quick Honey & Mustard Dressing - Shake together in a small glass jar with a lid

• ¼ cup olive oil
• 3 Tbsp lemon juice or red wine vinegar
• 1 Tbsp honey
• 1-2 tsp Dijon mustard
• Pinch dried mixed herbs
• Pinch of salt

What to do

1.) Cook the brown rice and quinoa together according to the packet instructions until fluffy, adding in the broccoli for the final few minutes of cooking time so that it steams until just cooked. And a little extra water along the way if necessary. Add in the lentils, stir through, remove from the heat and set aside.

2.) Make your salad Dressing and add the remaining salad ingredients to a suitable serving bowl.

3.) Just before serving add the cooked grains to your serving bowl, toss everything together, drizzle over half of the salad dressing and serve immediately with the remaining dressing on the table.

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